Unbelievably soft sugar cookies with a delicious buttercream frosting and topped with colorful sprinkles. These taste very similar to those infamous Lofthouse Cookies with frosting and sprinkles. You can find them in almost every bakery section of the grocery stores here in the United States. The cookies themselves are not overly sweet, but pair it with the delicious buttercream frosting and you have a delicate soft cakelike cookie.
Soft Lofthouse Style Frosted Cookies
For the Cookies:
- 6 cups flour, divided
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup butter, at room temperature
- 2 cups granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups light sour cream
For the Frosting:
- 1 cup butter, at room temperature
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 6 tablespoons heavy cream
- Several drops food coloring
- Sprinkles
Directions:
- In a medium bowl, whisk 5 cups of flour, baking soda, and baking powder; set aside.
- In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.
- Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed. Dough needs to obtain the right consistency for rolling, so add additional flour, 1/4 cup at a time, until this is achieved (up to 1 cup more flour). Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight.
- Preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray, set aside.
- Generously flour a work area and rolling pin. With a rolling pin, roll the dough out to 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7-8 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool.
- To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until the desired spreading consistency is achieved. If desired, add food coloring and beat until combined.
- Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit for several hours before serving to allow the flavors to develop.
Yields: 4 1/2 dozen cookies
Source: adapted from Runs With Spatulas originally from Recipe Secrets
I love this type of cookie! Thanks for the share, will be trying soon.
THESE ARE THE BEST EVER!!!
I want these so bad! They look great.
These cookies are so addicting–fluffy and sweet. This recipe is potentially dangerous, as I’d be tempted to make these all of the time!
This cake ike cookie ie exactly the kind of cookie I love. The frosting just puts it over the top for me!
like, like, like!
These cookies look so fluffy and delicious! Love that creamy blue frosting too. Nice job!
oooh, these are SO bookmarked! I love soft, iced sugar cookies like this and these look incredible– and so pretty too with the pale blue icing and sprinkles! The perfect cookie!!
These are like the grocery store sugar cookies. I used to LOVE them when I was younger!
I love this type of cookie, but I now they are always loaded with preservatives and chemicals at the store. So glad I can make my own no!
Wow these look fantastic! I’m going to make these for a coworker’s bday!
These look lovely! I’m always looking for new, easily transportable baked goods to take to church and these fit the bill, can’t wait to try them!
They look amazing… and soo tempting…
Awesome, thank you! I’ve been wanting a recipe for soft sugar cookies. The last one I made didn’t go so well.
My kids love those cookies. I even had to carry my daughter out of the store one time because she had a major fit when I said that we wouldn’t buy them. These will be fun to make for her. Thanks for sharing.
I love soft sugar cookies. And the colors you choose for the frosting and sprinkles are just darling. Love these!
do they turn your mouth blue?
Sprinkles make everything pretty much irresistible for me… and sugar cookies just make the world a better place in general
These are PERFECT!
These are my favorite cookies to buy at the store. I have looked for a copycat recipe and haven’t found anything that’s convinced me to try these at home. This post, however, has convinced me an awful lot. They look lovely and perfectly like the real thing. This post made my day!! : )
This recipe looks so great – Makes me want to preheat the oven!
Does it halve well? I don’t need to be stuffing my face with 4 dozen cookies!
You can definitely half this recipe and it turns our wonderfully! If you end up preheating that oven make sure you let me know how they turn out for you!
These look so divine, I’m tried making them myself and WOW they are so delicious. I’ll be making these again and again. Check out my blog at my attempt using your recipe.
http://tfwalsh.wordpress.com
Tania
Here is the direct link… silly me for not adding it correctly.
http://tfwalsh.wordpress.com/2011/06/16/soft-lofthouse-style-frosted-cookies/
I tried these cookies the other day and they were AWESOME! The icing was especially good and I found myself sitting there just eating icing instead of icing the cookies.
Great recipe!
These are one of my FAVORITE kinds of cookies. I have been telling my kids that I need to learn how to make them. Thanks for posting your awesome recipe.
i’m surprised looking at thetexture of your cookies. .seems fluffy. while these cookies are so popular over there, i dont think they are available here unless you home bake them. got to go..shall come back later to catch up. have a nice week ahead!
I saw this recipe and had to make these cookies. They were AMAZING! Thanks for sharing!
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I have been looking for this recipe for years. Thank you for sharing. Can you freeze these cookies?
Angela,
I have never tried, they have never lasted that long. I don’t see why you couldn’t. I would wrap them in plastic wrap and place them in a freezer ziploc bag. If you try freezing them let me know!
The Lofthouse Cookies are actually shipped frozen and can be refrozen. Some people prefer to eat them frozen as well.
These look amazing, even better than the giant eagle cookies.
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Oh, this is a baaaaaaad recipe to have…
So glad (or scared?) that I just stumbled this.. can’t wait to make them!
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I love cookies! this is great recipe, I will try it later. thanks
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I am making these tonight! Wish me luck! My daughter has been asking me to find out how to make these!!
Michele,
I hope you and your daughter enjoy the cookies! Let me know how they turn out for you!
They turned out more like biscuits. I am guessing I used too much flower. Not sure. Will have to try again. By my husband loved them and especially the icing!
MIchele,
They definitely shouldn’t taste like biscuits. Did you use more flour than what is listed in the recipe? Or maybe too much flour when rolling out the dough? These are one of my favorite cookies to make…I hope when you give them another try you have better results!
I am sorry to hear that these cookies didn’t turn out for you.
Yum! I’ll have to try these! Thanks!
You have both ruined my life and made my day in one single post! I. love. these.
These are VERY GOOD!!!! Very soft and yes the flavours do meld together after a couple of hours, even more after a day!
Cheryl,
Thanks so much for letting me know how they turned out for you! I am so glad that you enjoyed them!
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These are my favorite cookies from a store!! Can you use regular sour cream? not a fan of lite s.c….
Tina,
Yes you can use regular sour cream. I hope you enjoy them, let me know how they turn out for you!
I have been searching for a Loft House sugar cookie dupe for months since my step dad loves them. I made these about an hour ago and they are the closest thing I have found to the real deal. I did not make the frosting so I can’t comment on that but the cookies itself are soft and melty. Mmmmm, thank you for the great recipe!
Alexis,
Thanks so much for letting me know how these cookies turned out for you! I am so glad that you enjoyed them!
Can you make the cookies into different shapes? Or would they lose that shape when they are baked?
Erin,
I have not tried cutting them into different shapes before, but I don’t see why it wouldn’t work. If you give it a try, I would love to know how it turns out for you!
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Thanks for posting this recipe! I just made them for a Halloween party and crowd loved them (all adults mind you). I still have some dough in the fridge and can’t wait to make more!
Christina,
I am so glad that everyone enjoyed them! They turned out great!
I’m a cookie snob. Seriously. I have been searching for this type of recipe for years…and it has eluded me until now. These cookies are fantastic! LOVE THEM!! Thank you so much for ending my search!
Teresa,
I am so glad that you enjoyed them! 
I am so glad to hear that your search is over!
Wow. I made these tonight and they are FANTASTIC!!! I couldn’t wait for the dough to chill overnight, so I took them out of the fridge after two hours. Doesn’t seem to have caused a problem. Loved the recipe!!! Thank you SO much!!!
Morgan,
Yea! I am so glad that you liked the cookies! That’s good to know that you were able to use the dough after only 2 hours of chilling. Thanks so much for letting me know how they turned out for you!
These look amazing! I am looking forward to trying this recipe for Christmas. I was wondering if you have every decorated them with royal icing. Do you think they would retain their shape well enough to pipe royal icing on them, especially if I were to use a Christmas tree or reindeer cookie cutter? Thanks!
Ritika,
I have not decorated these with royal icing before, but there is not reason why you can’t. As for using a shaped cookie cutter, I have only cut them out using a round cutter. If you try making them with a shaped cutter I would chill them again after cutting them out. If you give it a try, I would love to know how it turns out for you!
I cant wait to try mmm look good
Just finished mixing up the dough… Seemed like I had to add alot more flour for it to be rolling consistency…. HOPE they turn out!
Savannah,
I hope the cookies turned out for you!
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I changed a few things to lower the fat content of the cookie. Maybe that’s why it doesn’t taste as good as I thought it would, but the cookie is too thick (even though I measured it when I rolled it out). A bit -too- cakey for me and I like fluffy cookies. Still very tasty though.
Catherine,
It is kind of a trade off. If you take the fat out it also takes out the flavor and texture that makes these type of cookies taste great. I am glad that they were still tasty. Happy New Year!
Just made and decorated them. Haven’t eaten one yet, but they are beautiful when decorated. Pretty spring yellow with butterfly sprinkles. Thanks for the recipe!
Oh I bet they were so cute!! I hope you enjoyed the cookies!